So, really, there is just one recipe that people ask me for (probably because I don't bake that much and probably because this is really that delicious!). But, when I make this, everyone asks for it.
I just made it for Kt's Blessingway (well, actually Joe made it, because he is an all-star husband and I was having a crazy, busy day) and again, folks were raving about it!
I first had it at my bridal brunch (the day before our big day) when Sarah (Paar) Hanhan dished it up. I'll try to post a photo, but for now, if you need an amazing coffee cake-- go for it!
2 1/4 cups flour
3/4 cup sugar
3/4 cup butter
*Combine flour and sugar, cut in the butter. Set one cup aside for later.
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sour cream
1 tsp. almond extract
2 eggs
1 8 oz. package of cream cheese, softened
1/4 cup sugar
1/2 cup raspberry preserves (or jam)
1/2 cup sliced almonds
*Add baking powder, baking soda, salt, sour cream, almond extract, & 1 egg to the mixture above (the larger portion, not the one cup portion). Blend well.
*Spread the batter (you have to use your hands!) on the bottom of a greased and floured spring form pan and up the sides about two inches.
*In a small bowl, blend the cream cheese, 1/4 cup sugar, and 1 egg. Pour onto the batter.
*Carefully spread preserves over the cream cheese mixture from above.
*Put the rest of the four/sugar/butter mixture from the first part on top of the raspberry preserves, and put sliced almonds on top.
*Bake at 350 degrees for 45-55 minutes If you check it, the middle may be gooey but that is how it is supposed to be.
Enjoy! And, save me a piece!